Slow Cooker Spicy Chicken Nachos

Liven up the party—or at least the appetizer table—with nachos topped in a spicy, bubbly mix of chicken, cheese, black beans and more. Serve it straight from the slow cooker.

Slow Cooker Spicy Chicken Nachos

OldElPasoRecipe by OldElPaso

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15 minutes

3 hours

24 servings (1/4 cup topping and 7 chips each)

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Nutrition Info

  • 1 Serving
  • 200
  • 11g
    (Saturated Fat 4 1/2g, Trans Fat 0g)
  • 25mg
  • 400mg
  • 17g
    (Dietary Fiber 2g, Sugars 3g)
  • 9g
  • Percent Daily Value*
  • 10%
  • 8%
  • 10%
  • 6%
  • Exchanges
  • 1/2
  • 1
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Substitution

    In place of the frozen cooked chicken, you can use rotisserie or deli chicken.

Ingredients

  • 1  loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes
  • 3/4  cup Old El Paso® Thick ‘n Chunky salsa
  • 1  can (15 oz) Progresso® black beans, drained, rinsed
  • 1  package (9 oz) frozen cooked chicken breast strips, thawed, cubed
  • 1  container (8 oz) sour cream
  • 1  medium red bell pepper, chopped (1 cup)
  • 3  medium green onions, sliced (3 tablespoons)
  • Large tortilla chips

Directions

  1. 1Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
  2. 2Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
  3. 3Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
  4. 4Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Categories: Course, Appetizers, Cold Appetizers

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